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Barley Lentil Soup With Turnips

Nutrition Information
Calories: 180
Total Fat: 4g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Carbohydrates: 25g
Dietary Fiber: 10g
Sugars: 5.2g
Protein: 11g
Vitamin A: 2445iu (48%)
Vitamin C: 28mg (46%)
Calcium: 73mg (7%)
Iron: 2.7mg (15%)

Yield: Makes 8 servings. Serving size: 1-1/2 cups.

2 Tbsp vegetable oil
1 medium onion diced
1 green pepper diced
1 cup celery diced
2 cloves garlic minced
6-7 cups water and/or broth
2 cups turnips diced
1 cup dry lentils
½ cup pearl barley
2 carrots peeled and diced
1 Tbsp dried oregano
2 tsp dried thyme
1½ dried sage Black pepper to taste
2 cups canned crushed tomatoes

Heat the oil in a large saucepan and add the onion, green pepper, celery and garlic. Saute for 7 minutes. Add the water, turnips, lentils, barley, carrots, and seasonings and cook for 20 minutes over medium-low heat, stirring occasionally. Stir in the crushed tomatoes and cook for 20 to 30 minutes more until the barley and lentils are tender. Serve hot.

Total Preparation & Cooking Time: 75 min. (15 Prep, 60 Cook)

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